CASI Chile

Step 1

2 lbs. - beef chuck tender cut into 3/8" cubes

I tsp. - cooking oil

I tbs. - dark chili powder

2 tsp. - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2

8 oz can of tomato sauce

1 - 14-1/2 oz can of beef broth

1 tsp. - chicken bouillon granules

1 tsp. -jalapeno powder

I tbs. - onion powder

2 tsp. - garlic powder

1/2 tsp. - red pepper

I tsp. - white pepper

16 oz - spring water

1 tbs. - dark chili powder

2 - serrano peppers

1/2 tsp. - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.

Step 3

I tbs. - paprika

I pkg. - Sazon seasoning (msg)

I tsp. - onion powder

1 tsp. - garlic powder

1/2 tsp. - white pepper

5 tbs. - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4

2 tsp. - cumin

1/8 tsp. - salt

Add above ingredients and simmer for 10 minutes.